Chicken Gyros with Tzatziki Sauce

Chicken Gyros with Tzatziki Sauce

I've been gluten free for over 2 years now and one of the things I've missed most has been gyros. With commercial gyro meat it can be hard to know if it was processed in a facility with wheat or is otherwise contaminated. So I've forgone them. If I had know how simple it was to make Tzatziki at home and this recipe for delicious chicken (which can totally be used outside of this recipe), I would have been make this all the time! Don't get intimidated by the long list of ingredients. It all comes together quite quickly and once you're cooking the chicken you'll have dinner ready in 20 minutes or less.

Chicken Gyros with Tzatziki Sauce 

Spoonified from Recipe Tin Eats

Low Energy Friendly Recipe
 

Ingredients

2 lb / 1 kg boneless skinless chicken thigh fillets or chicken breasts

Marinade

  • 3 large garlic cloves, minced (~ 3 tsp)
  • 3 tsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yoghurt
  • 1½ tbsp dried oregano
  • 1 tsp salt
  • Black pepper

Tzatziki

  • 2 cucumbers (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
  • 1¼ cups plain Greek yoghurt
  • 2 tsp white wine vinegar (or red wine or apple cider vinegar)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove, minced
  • ½ tsp salt
  • Black pepper

Directions

  1. Mix together all the marinade ingredients in a gallon ziplock bag and add the chicken. Marinade in the fridge for at least 2 hours though the longer the better! But don't exceed 24 hours.
     
  2. Make Tzatziki. Grate your cucumbers either with a grater or with your food processor (much easier!). To help get the excess water out, salt cucumber heavily and let rest a few minutes. This draws water out and won't remain on the cucumbers. After a few minutes, pick up cucumbers with thick paper towels and squeeze out liquid until it stops. This helps concentrate the subtle cucumber taste.
     
  3. Put cucumbers in a bowl and add the rest of the ingredients. Mix well. Let rest for at least 20 minutes for flavors to combine but the longer the better! The taste is much stronger the next day so you may want to make ahead to get that restaurant taste.
  4. Cook Chicken. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
     
  5. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  6. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Accessible Tips

J's chicken gyro in a flour pita pocket

J's chicken gyro in a flour pita pocket

  • Use a garlic press! It may hurt those that don't have a strong grip though. It can also get minced in a food processor or you can buy minced garlic - though it doesn't take as good to me.
  • Use the food processor to grate the cucumber.
  • For those that can't eat gluten, here's a recipe for GF pita bread from Nicole at Gluten Free on a Shoestring (love her!) or you can eat is as a salad like I did in the main picture. 
  • This Tzatziki recipe gives you lots of sauce! With the leftovers you can use it as a veggie dip, on fish and all sorts of things. So yummy!

This is a recipe I come to time and again when I want something fresh and summery. I hope you all enjoy it as much as I do.

♡ Squishes & Love

-Alyssa

 

 

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